Recipe courtesy of Justin Warner
Recipe courtesy of Justin Warner
Watch how to make this recipe.
Garlic Prawns with Hatch Chile Cheddar Polenta
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- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 609
- Total Fat
- 33 g
- Saturated Fat
- 15 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 45 g
- Cholesterol
- 309 mg
- Sodium
- 848 mg
We top a smooth and creamy polenta – enriched with plenty of Hatch chile Cheddar – with pan-seared prawns in this luscious dinner party winner. A generous sprinkle of fresh scallions and garlicky breadcrumbs adds a bit of color and crunch to bring it all together.
- Level: Easy
- Total: 45 min
- Active: 45 min
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 609
- Total Fat
- 33 g
- Saturated Fat
- 15 g
- Carbohydrates
- 34 g
- Dietary Fiber
- 3 g
- Sugar
- 7 g
- Protein
- 45 g
- Cholesterol
- 309 mg
- Sodium
- 848 mg
Ingredients
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Directions
- Bring the milk, 2 cups water, 2 teaspoons salt and several grinds of black pepper to a boil in a large saucepan over medium-high heat. Vigorously whisk in the polenta until the liquid comes back to a boil. Reduce the heat to low and simmer, whisking occasionally and scraping the bottom and sides of the pan to prevent sticking, until the polenta is tender and thick, about 5 minutes. Whisk in the Hatch chile Cheddar and 2 tablespoons of the butter until melted and smooth. Taste and adjust the seasoning with more salt and black pepper. Cover and keep warm until ready to serve.
- Meanwhile, melt the remaining 2 tablespoons butter in a large skillet over medium heat. Add the crushed red pepper flakes, finely grated garlic and a pinch of salt. Cook until the garlic is sizzling and fragrant, about 1 minute. Add the panko and cook, stirring frequently, until golden brown and toasted, about 2 minutes. Stir in the parsley, then transfer to a small bowl and reserve for serving. Wipe out the skillet with a clean towel.
- Heat 1 tablespoon of the olive oil in the same skillet and raise the heat to high. Once you see wisps of smoke rising from the skillet, add half of the shrimp in a single layer. Cook until lightly browned on both sides, about 1 minute per side. Transfer to a large bowl. Repeat with 1 more tablespoon of the olive oil and the remaining shrimp.
- Reduce the heat to medium high and add the remaining 2 tablespoons olive oil. Add the bell pepper, onion, sliced garlic, 1 teaspoon salt and several grinds of black pepper. Cook, stirring occasionally, until the vegetables are caramelized and tender, 6 to 8 minutes. Add the tomato paste and smoked paprika and cook, stirring constantly, until the paste is brick red, about 1 minute. Add the white wine to deglaze the skillet, scraping up any browned bits from the bottom. Cook until the sauce reduces and the smell of alcohol dissipates, 2 to 3 minutes. Add the shrimp, any accumulated juices and 1/4 cup water and cook until the sauce is slightly reduced and the shrimp are cooked through, about 2 minutes. Toss in the sliced scallions and season with salt and black pepper.
- Divide the warm polenta among plates or shallow dinner bowls. Serve the shrimp and sauce over the polenta and garnish with the garlicky breadcrumbs and more sliced scallions.
